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Nutrition: How to Make Healthier Food Choices
Why is healthy eating important?
When combined with exercise, a healthy diet can help you lose weight, lower your cholesterol level and improve the way your body functions on a daily basis.

The U.S. Department of Agriculture’s (USDA) Food Guide Pyramid divides food into 6 basic food groups, consisting of 1) grains, 2) fruits, 3) vegetables, 4) meats and beans, 5) dairy and 6) fats.

The USDA recommends an adult daily diet include the following:
•3 ounces of whole grains, and 6 ounces of grains total
•2 cups of fruit
•2 1/2 cups of vegetables
•3 cups fat-free or low-fat dairy
The following are some ways to make healthier food choices and to get the recommended amounts of whole grains, fruits and vegetables and dairy.
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Grains
Whole-grain breads are low in fat; they’re also high in fiber and complex carbohydrates, which helps you feel fuller longer and prevents overeating. Choose breads whose first ingredient says “whole” in front of the grain, for example, “whole wheat flour” or “whole white flour”; enriched or other types of flour have the important fiber and nutrients removed. Choose whole grain breads for sandwiches and as additions to meals.

Avoid rich bakery foods such as donuts, sweet rolls and muffins. These foods can contain more than 50% fat calories. Snacks such as angel food cake and gingersnap cookies can satisfy your sweet tooth without adding fat to your diet.

Hot and cold cereals are usually low in fat. But instant cereals with cream may contain high-fat oils or butterfat. Granola cereals may also contain high-fat oils and extra sugars. Look for low-sugar options for both instant and granola cereals.

Avoid fried snacks such as potato chips and tortilla chips. Try the low-fat or baked versions instead.

Instead of this: Try this:
Croissants, biscuits, white breads and rolls Low-fat whole grain breads and rolls (wheat, rye and pumpernickel)
Doughnuts, pastries and scones English muffins and small whole grain bagels
Fried tortillas Soft tortillas (corn or whole wheat)
Sugar cereals and regular granola Oatmeal, low-fat granola and whole-grain cereal
Snack crackers Crackers (animal, graham, rye, soda, saltine, oyster)
Potato or corn chips and buttered popcorn Pretzels (unsalted) and popcorn (unbuttered)
White pasta Whole-wheat pasta
White rice Brown rice
Fried rice, or pasta and rice mixes that contain high-fat sauces Rice or pasta (without egg yolk) with vegetable sauces
All-purpose white flour 100% whole-wheat flour

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Fruits and Vegetables
Fruits and vegetables are naturally low in fat. They add flavor and variety to your diet. They also contain fiber, vitamins and minerals.

Margarine, butter, mayonnaise and sour cream add fat to vegetables and fruits. Try using nonfat or low-fat versions of these foods. You can also use nonfat or low-fat yogurt or herbs as seasonings instead.

Instead of this: Try this:
Fried vegetables or vegetables served with cream, cheese or butter sauces All vegetables raw, steamed, broiled, baked or tossed with a very small amount of olive oil and salt and pepper
Coconut Fruit (fresh)
French fries, hash browns and potato chips Baked white or sweet potatoes

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Meat, Poultry and Fish
Beef, Pork, Veal and Lamb
Baking, broiling and roasting are the healthiest ways to prepare meat. Lean cuts can be pan-broiled or stir-fried. Use either a nonstick pan or nonstick spray coating instead of butter or margarine.

Trim outside fat before cooking. Trim any inside, separable fat before eating. Select low-fat, lean cuts of meat. Lean beef and veal cuts have the word “loin” or “round” in their names. Lean pork cuts have the word “loin” or “leg” in their names.

Use herbs, spices, fresh vegetables and nonfat marinades to season meat. Avoid high-fat sauces and gravies.

Poultry
Baking, broiling and roasting are the healthiest ways to prepare poultry. Skinless poultry can be pan-broiled or stir-fried. Use either a nonstick pan or nonstick spray coating instead of butter or margarine.

Remove skin and visible fat before cooking. Chicken breasts are a good choice because they are low in fat and high in protein. Use domestic goose and duck only once in a while because both are high in fat.

Fish
Poaching, steaming, baking and broiling are the healthiest ways to prepare fish. Fresh fish should have a clear color, a moist look, a clean smell and firm, springy flesh. If good-quality fresh fish isn’t available, buy frozen fish.

Most seafood is high in healthy polyunsaturated fat. Omega-3 fatty acids are also found in some fatty fish, such as salmon and cold water trout. They may help lower the risk of heart disease in some people.

Cross-over Foods
Dry beans, peas and lentils offer protein and fiber without the cholesterol and fat of meats. Once in a while, try substituting beans for meat in a favorite recipe, such as lasagna or chili.

TVP, or textured vegetable protein, is widely available in many foods. Vegetarian “hot dogs,” “hamburger” and “chicken nuggets” are low-fat, cholesterol-free alternatives to meat.

Instead of this: Try this:
Regular or breaded fish sticks or cakes, fish canned in oil, seafood prepared with butter or served in high-fat sauce Fish (fresh, frozen, canned in water), low-fat fish sticks or cakes and shellfish (such as shrimp)
Prime and marbled cuts Select-grade lean beef (round, sirloin and loin)
Pork spare ribs and bacon Lean pork (tenderloin and loin chop) and turkey bacon
Regular ground beef Lean or extra-lean ground beef, ground chicken and turkey breast
Lunch meats such as pepperoni, salami, bologna and liverwurst Lean lunch meats such as turkey, chicken and ham
Regular hot dogs or sausage Fat-free hot dogs and turkey dogs

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Dairy
Choose skim milk or low-fat buttermilk. Substitute evaporated skim milk for cream in recipes for soups, sauces and coffee.

Try low-fat cheeses. Skim ricotta can replace cream cheese on a bagel or in a vegetable dip. Use part-skim cheeses in recipes. Use 1% cottage cheese for salads and cooking. String cheese is a low-fat, high-calcium snack option.

Plain nonfat yogurt can replace sour cream in many recipes. (To maintain texture, stir 1 tablespoon of cornstarch into each cup of yogurt that you use in cooking.) Try mixing frozen nonfat or low-fat yogurt with fruit for dessert.

Skim sherbet is an alternative to ice cream. Soft-serve and regular ice creams are also lower in fat than premium styles.

Instead of this: Try this:
Whole or 2% milk Non-fat or 1% milk
Evaporated milk Evaporated non-fat milk
Regular buttermilk Buttermilk made from non-fat (or 1%) milk
Yogurt made with whole milk Nonfat or low-fat yogurt
Regular cheese (examples: American, blue, Brie, cheddar, Colby and Parmesan) Low-fat cheese with less than 3 grams of fat per serving (example: natural cheese, processed cheese and nondairy cheese such as soy cheese)
Regular cottage cheese Low-fat, nonfat, and dry-curd cottage cheese with less than 2% fat
Regular cream cheese Low-fat cream cheese (no more than 3 grams of fat per ounce)
Regular ice cream Sorbet, sherbet and nonfat or low-fat ice cream (no more than 3 grams of fat per 1/2 cup serving)

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Fats, Oils and Sweets
Eating too many high-fat foods not only adds excess calories (which can lead to obesity and weight gain), but can increase your risk factor for several diseases. Heart disease, diabetes, certain types of cancer and osteoarthritis have all been linked to diets too high in fat. If you consume too much saturated and trans fats, you are more likely to develop high cholesterol and coronary artery disease.

Sugar-sweetened drinks, such as fruit juice, fruit drinks, regular soft drinks, sports drinks, energy drinks, sweetened or flavored milk and sweetened iced tea can add lots of sugar and calories to your diet. But staying hydrated is important for good health. Substitute water, zero-calorie flavored water, non-fat or reduced-fat milk, unsweetened tea or diet soda for sweetened drinks. Talk with your family doctor or a dietitian if you have questions about your diet or healthy eating for your family.

Instead of this: Try this:
Cookies Fig bars, gingersnaps and molasses cookies
Shortening, butter or margarine Olive, soybean and canola oils
Regular mayonnaise Nonfat or light mayonnaise
Regular salad dressing Nonfat or light salad dressing
Using fat (including butter) to grease pan Nonstick cooking spray

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Eating Disorders: Facts for Teens
What is an eating disorder?
An eating disorder is an obsession with food and weight that harms a person’s well-being. Although we all worry about our weight sometimes, people who have an eating disorder go to extremes to keep from gaining weight. There are 2 main eating disorders: anorexia nervosa and bulimia.
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What is anorexia?
People who have anorexia are obsessed with being thin. They don’t want to eat, and they are afraid of gaining weight. They may constantly worry about how many calories they take in or how much fat is in their food. They may take diet pills, laxatives or water pills to lose weight. They may exercise too much. People who have anorexia usually think they’re fat even though they’re very thin. They may get so thin that they look like they’re sick.
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What is bulimia?
Bulimia is eating a lot of food at once (called bingeing), and then throwing up or using laxatives to remove the food from the body (called purging). After a binge, some bulimics fast (don’t eat) or overexercise to keep from gaining weight. People who have bulimia may also use water pills, laxatives or diet pills to “control” their weight. People who have bulimia often try to hide their bingeing and purging. They may hide food for binges. People who have bulimia are usually close to normal weight, but their weight may go up and down.
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What causes eating disorders?
Doctor don’t know exactly. Possible causes include feeling stressed out or upset about something in your life, or feeling like you need to be “in control.” Society also puts a lot of pressure on people to be thin. This pressure can contribute too.
Did you know?
•8,000,000 or more people in the United States have an eating disorder.
•90% are women.
•Victims may be rich or poor.
•Eating disorders usually start in the teens but may begin as early as age 8.

Source: National Association of Anorexia Nervosa and Associated Disorders.__________________

What’s wrong with trying to be thin?
It’s healthy to watch what you eat and to exercise. What isn’t healthy is worrying all the time about your weight and what you eat. People who have eating disorders do harmful things to their bodies because of their obsession about their weight. If it isn’t treated, anorexia can cause the following health problems:
•Stomach problems
•Heart problems
•Irregular periods or no periods
•Fine hair all over the body, including the face
•Dry, scaly skin
If it isn’t treated, bulimia can cause the following health problems:
•Stomach problems
•Heart problems
•Kidney problems
•Dental problems (from throwing up stomach acid)
•Dehydration (not enough water in the body)
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Can eating disorders be treated?
Yes. For people who have anorexia, the first step is getting back to a normal weight. If you’re malnourished or very thin, you may be put in the hospital. Your doctor will probably want you to see a dietitian to learn how to pick healthy foods and eat at regular times. For both people who have anorexia and bulimia, family and individual counseling (talking about your feelings about your weight and problems in your life) is helpful.
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What are the warning signs of an eating disorder?
The following are possible warning signs of anorexia and bulimia:
•Unnatural concern about body weight (even if the person is not overweight)
•Obsession with calories, fat grams and food
•Use of any medicines to keep from gaining weight (diet pills, laxatives, water pills)

More serious warning signs may be harder to notice because people who have an eating disorder try to keep it secret. Watch for these signs:
•Throwing up after meals
•Refusing to eat or lying about how much was eaten
•Fainting
•Overexercising
•Not having periods
•Increased anxiety about weight
•Calluses or scars on the knuckle (from forced throwing up)
•Denying that there is anything wrong

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1. Keep fat and calorie content in check by assessing the amount of fat and carbohydrates in your diet. Stop eating high calorie foods like chips, chocolate, candy and other food low in nutrient and high in fats. Consuming less fat is the most efficient way to cut calories.

2. Eat foods rich in complex carbohydrates. The body requires glucose to feed the brain, and the easiest way to get it is through complex carbs, like whole-grain bread. Complex carbs takes longer to digest so you get prolonged sense of fullness. You don�t have to crave eating more of the high calorie snacks.

3. Don�t be deceived by fat free label. They may have higher calories than the regular one. Manufacturers often add more sugars, plus carbohydrates such as cornstarch, gums and pectin, which increase the overall calorie count. The best way is to compare the calorie content from the regular one or you stick to the original and reduce your serving size.

4. Another way of cutting down your calorie intake is by cutting back on certain condiments and look for a healthier substitute.

5. Don�t overload your plate. Eat in small portion and leave something on the plate. Following this rule allows you to eat what you want without overdoing it and puts you in control.

6. Exercise is important. To achieve your goal of loosing weight exercise should go hand in hand with right diet. By burning calories you will loose weight faster.

7. Treat yourself once in a while with your favorite goodies but eat a small portion. In this way, you don�t have to indulge yourself of eating a lot of your favorite goodies once you achieve in loosing weight.

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The Egg Substitute Advantage
If you enjoy great food and are concerned about your health, you will love using egg substitute. The tasty way to eat right, egg substitute easily replaces whole eggs in your meals and recipes while providing the flavor you love.

The Advantages

•No fat
•No cholesterol
•Only 30 calories per serving – less than half the calories of whole eggs
•No preservatives
•Pasteurized for safety
•Convenient and versatile
Egg substitute can be found in both the refrigerated dairy case or frozen breakfast section of your supermarket.

Nutrition Comparison
One Whole Shell Egg:
Fat, 5g, Cholesterol, 210mg, Calories, 75, Protein, 6g, Pasteurized for safety – NO

Egg Substitute:
Fat, 0, Cholesterol, 0, Calories, 30, Protein, 6g, Pasteurized for safety – YES

Egg Substitute for Your Cooking and Baking Needs
Use egg substitute in place of whole eggs in all your favorite dishes. Made from real, pasteurized egg product, it is perfect for scrambled eggs, omelets and French toast or even recipes that call for non-cooked eggs, such as Caesar salad dressing, bearnaise sauce and egg nog. Whether you are preparing main meals, side dishes or desserts, you will love the versatility and great taste of egg substitute.

Handy Tips

1.Skillet Scrambling: Pour egg substitute into a non-stick skillet over medium heat. Let product set for 30 seconds. Push cooked portion to center with a spatula. Do not stir.
2.Microwave Scrambling: Pour one-half cup egg substitute into a microwave-safe bowl. Cover and cook on high power for one minute. Stir. Cook one-half to one minute more until set but slightly moist.
3.Hard Cooked: Pour egg substitute into a non-stick skillet. Cover; cook for ten minutes over very low heat. Cool, then chop into cubes and use to make egg salad or egg sandwiches.
4.Breading: Use egg substitute to coat chicken, fish or other foods before cooking with bread crumbs or flour.
5.One-quarter cup egg substitute equals one whole egg.
6.Three tablespoons egg substitute equals one egg yolk.
7.Two tablespoons egg substitute equals one egg white.

Written other

Eating an egg everyday dosen’t raise the risk of heart disease among healthy people.
In fact ,Lutein a nutruient found in the yolk of an egg may actually help prevent heart diseases. it has other benefits such as:
Brain food: Eggs are high in choline, believed to play a role in the development of memory function.
D-lightful: Eggs are one of the few food sources of vitamin D, which is essential to bone health.
Eye Candy: Carotenoids in eggs may reduce the risk of cataracts and age-related macular degeneration.
Figure-friendly: One large Egg contains 6.25 grams of protein, just 75 calories and 5 grams of fat.

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Advantages of Eating Honey
Honey, one of the natural syrups, contains glucose, fructose, vitamins, and minerals. It offers a large number of benefits. Honey was considered good for health in ancient times, and the story continues till today even after scientific intervention—researchers also accepted its value and they endorsed its use in various ways. There is no doubt that eating honey is beneficial, but sometimes it can also be good if used as conditioner or moisturizer. Following are few of the advantages of eating honey:

Increases Antioxidant Level
Eating honey leads to increase in the antioxidant levels, which are helpful in protecting cell damages caused by free radicals. The ability of the honey to increase the antioxidant level can be determined by the color itself—darker the honey, higher will be the antioxidant levels.

Healing Powers

Honey has strong healing powers. For example, it can heal wounds and is also helpful in case of stomach aches and dehydration. Honey can also be used to cure ulcers—stomach ulcers, in particular. Honey can also cure certain allergies! Yes, it is true that honey can help a person suffering from allergy. The honey from the local area of the sufferer, in particular, can give best results. Above all, it does not contain any chemicals or harmful ingredients which are present in other medicines, and therefore, is free from side-effects.

Provides several vitamins and minerals
Honey contains many vitamins such as B1, B2, C, B6, B5, and B3 along with several minerals including calcium, iron, magnesium, phosphate, potassium, sodium chlorine, and sulfur. It also contains copper, iodine, zinc, and several kinds of hormones. All these are required by human body in some quantity.

Honey – The Wonderful

HONEY, a most assimilable carbohydrate compound, is a singularly acceptable, practical and most effective aliment to generate heat, create and replace energy, and furthermore, to form certain tissues. Honey, besides, supplies the organism with substances for the formation of enzymes and other biological ferments to promote oxidation. It has distinct germicidal properties and in this respect greatly differs from milk which is an exceptionally good breeding-ground for bacteria. Honey is a most valuable food, which today is not sufficiently appreciated. Its frequent if not daily use is vitally important.

The universal and natural craving for sweets of some kind proves best that there is a true need for them in the human system. Children, who expend lots of energy, have a real “passion” for sweets. This is really instinct. Proteins will replace and build tissues but it is the function and assignment of carbohydrates to create and replace heat and energy, and to provide what we call Honey, which contains two invert sugars, levulose and dextrose, has many advantages as a food substance. While cane-sugar and starches, as already intimated, must undergo during digestion a process of inversion which changes them into grape and fruit-sugars, in honey this is already accomplished because it has been predigested by the bees, inverted and concentrated. This saves the stomach additional labor. For a healthy human body, which is capable of digesting sugar, the actuality that honey is an already predigested sugar has less importance, but in a case of weak digestion, especially in those who lack invertase and amylase and depend on monosaccarides, it is a different matter and deserves consideration.

The consummation of this predigestive act is accomplished by the enzymes invertase, amylase and catalase, which are produced by the worker bee in such large quantities that they can be found in every part of their bodies. However, there is plenty of it left in honey for our benefit. The remarkable convertive power of these enzymes can be pif oven by a simple experiment. If we add one or two tablespoonful of raw honey to a pint of concentrated solution of sucrose, the mixture will soon be changed into invert sugar. The addition of boiled honey, in which the enzymes have been destroyed, will not accomplish such a change.

The frequent Biblical references to milk and honey demonstrate the importance of these two oldest aliments. Neither, how-ever, is a complet food nor a proper nutriment alone for a long period of time. They are effective only to supplement deficiencies of other food substances.

Milk has many drawbacks. As mentioned, it is an excellent breeding medium for bacteria. The inhabitants of the East quickly sour the milk of cows, goats, sheep, mares and camels and prepare curds and cheese from it, because in warm climates milk cannot be preserved otherwise. Honey, on the other hand, requires little attention and does not deteriorate even in the tropics. Honey has often been given reference over milk. It is not surprising that Van Helmont gave milk the epithet, “brute’s food” and suggested bread, boiled in ber and honey, as a substitute. Liebig also recommended a substitute for milk. Honey has many advantages as a staple article of diet to secure optimum nutrition.

Research shows that whilst most households do have a supply of honey on hand they do not always take advantage of the uses of honey. In most cases, that probably consists of a small jar (or plastic bear) in a kitchen cupboard or pantry.

Advantages Of Honey

Why You Need At Least Three Jars Of Honey

Having honey on hand in the kitchen is a fantastic idea. Honey is an ideal sweetener that offers numerous nutritional benefits over the white sugar alternative.

However, that one jar of honey really isn’t enough. You might need two containers. You could even use three.

Let’s take a look at the advantages of honey

Jar One: The Kitchen

This is the obvious honey jar. If you are being smart about your health and the flavor of your food, you will want to make sure you have a big jar of honey on hand in the kitchen.

Honey is a tasty treat on its own and can be put to simple use in many different ways. Consider topping some ice cream with a ribbon of honey instead of hot fudge, or adding a squirt of the golden liquid to your breakfast yogurt, for instance.

However, honey is also valuable in more complicated recipes and should be used in place of sugar whenever possible. Your cookie and baked good recipes may require some slight adjustments, but the finished products will be exceptional. Honey is a prefect ingredient in a host of other dishes, too..

You definitely want to have a jar of honey in the kitchen, but you will want to make sure you use it whenever possible. The taste and nutritional value make it a “can’t-miss” proposition.

Jar Two: The Medicine Cabinet

Honey isn’t just a great food product. It is also an awesome home remedy. Honey can be used to reduce coughs, cure bladder infections and more. Let’s take a quick look at some of the many maladies subject to treatment with honey.

Some claim that arthritis pain can be eliminated with frequent honey intake. Honey contains an antibacterial agent that makes it a nice addition to remedies targeted at infections, too. A glass of warm water featuring honey and some cinnamon can be used to fight bladder infection, for instance.

Honey has been linked to reduced cholesterol levels, which can decrease the risk of heart attacks and strokes. Honey is also a source of antioxidants that strengthen the immunes system and fend off dangerous free radicals.

Honey is an ideal topical treatment for sunburn, burns and minor abrasions. It seals off the area from foreign substances, fights infections and more.

Jar Three: The Vanity

Honey is tasty. Honey is medicinal. Honey is also a great way to improve one’s good looks and hygiene. It is a frequently used ingredient in a variety of health and beauty aids. Whether consumed as a mouthwash or applied to the hair in order to increase shine, honey can contribute to one’s beauty regimen.

Honey is well-suited for use in a great variety of skin products. It cleanses and moisturizes, leaving skin clean, soft and supple. Honey is used in facial masks, skin lotions and face cleansers with other natural ingredients. These homemade beauty aids generally cost much less than the store-bought variety are. All natural and tend to actually work better than what you might find on the shelves of your local department store.

Honey also does wonder for the hair. Some people use a hair shiner based on honey that is applied after washing. Others are believers in pre-wash hair conditioners that use honey. Some maintain that a special honey-based paste can keep hair loss at bay.

If you want to get the most out of honey, you might need to increase your supply. Three jars will probably make far more sense than one! If you are interested in learning more about honey and its numerous uses, seek out a solid reference guide that covers honey’s many uses.

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Mushroom poisoning, also known as mycetism, refers to deleterious effects from ingestion of toxic substances present in a mushroom. These symptoms can vary from slight gastrointestinal discomfort to death. The toxins present are secondary metabolites produced in specific biochemical pathways in the fungal cells. Mushroom poisoning is usually the result of ingestion of wild mushrooms after misidentification of a toxic mushroom as an edible species. The most common reason for this misidentification is close resemblance in terms of colour and general morphology of the toxic mushrooms species with edible species. Even very experienced wild mushroom gatherers are sometimes poisoned by eating toxic species, despite being well aware of the risks.

To prevent mushroom poisoning, mushroom gatherers need to be very intimately familiar with the mushrooms they intend to collect, including knowledge of the toxic species that look similar to these edible species. Other considerations regard methods of preparation and toxicity of some fungal species that appears to vary with geographic location, raising the potential of mushroom poisoning due to local toxicity of a correctly identified species.

Contents
1 Folk traditions
2 Causes of mushroom poisoning
3 Toxins and their symptoms
4 Poisonous mushrooms
5 Other causes of poisoning
6 Famous poisonings
7 References
8 External links

Folk traditions
There are many folk traditions concerning the defining features of poisonous mushrooms.[1][2] Unfortunately there are no general identifiers for poisonous mushrooms, and so such traditions are unreliable guides. Use of folk traditions to try to identify edible mushrooms are a frequent cause of mushroom poisoning.
Examples of such erroneous and highly misleading folklore “rules” include:

“Poisonous mushrooms are brightly colored.”—While the toxic/hallucinogenic fly agaric is usually bright red or yellow, the deadly destroying angel is an unremarkable white, and the deadly Galerinas are brown. Some choice edible species (chanterelles, Amanita caesarea, Laetiporus sulphureus, etc.) are brightly colored, while most poisonous species are brown or white.
“Insects/animals will avoid toxic mushrooms.”—Fungi that are harmless to invertebrates can still be toxic to humans; the death cap, for instance, is often infested by insect larvae. Also, animals do not always know to avoid poisonous species.
“Poisonous mushrooms blacken silver.”—None of the known mushroom toxins have a reaction with silver.
“Poisonous mushrooms taste bad.”—People who have eaten the deadly Amanitas reported that the mushrooms tasted quite good.
“All mushrooms are safe if cooked/parboiled/dried/pickled/etc.”—While it is true that some otherwise inedible species can be rendered safe by special preparation, many toxic species cannot be made toxin-free. Many fungal toxins are not particularly sensitive to heat and so are not broken down during cooking; particularly α-amanitin, the poison produced by the death cap (Amanita phalloides) and others of the genus, is not denatured by heat.
“Poisonous mushrooms will turn rice red when boiled”[3].—A number of Laotian refugees were hospitalized after eating mushrooms (probably toxic Russula species) deemed safe by this folklore rule.
“Poisonous mushrooms have a pointed cap. Edible ones have a flat, rounded cap.”—The shape of the mushroom cap does not correlate with presence or absence of mushroom toxins, so this is not a reliable method to distinguish between edible and poisonous species
[edit] Causes of mushroom poisoning
Of the many thousands of mushroom species in the world, only 32 have been associated with fatalities, and an additional 52 have been identified as containing significant toxins.[4] By far the majority of mushroom poisonings are not fatal,[5] but the majority of fatal poisonings are attributable to the Amanita phalloides mushroom.[6]

Amanita spp, immature (possibly poisonous) Amanita mushrooms.
Coprinus comatus, immature (edible) shaggy mane mushrooms.A majority of these cases are due to “mistaken identity.” One way this can happen is that the victim attempts to apply folk knowledge from one area to another geographic area.[3] This is a common occurrence with A. phalloides in particular, due to its resemblance to the Asian “paddy-straw” mushroom, Volvariella volvacea. Both are light-colored and covered with a universal veil when young.

Amanitas can be mistaken for other species, as well, particularly when immature. On at least one occasion[7] they have been mistaken for Coprinus comatus. In this case the victim had some experience in identifying mushrooms, but did not take the time to correctly identify these particular mushrooms until after he began to experience symptoms of mushroom poisoning.

Amanitas, two examples of immature Amanitas, one deadly and one edible.
Puffball, an edible puffball mushroom, which closely resembles the immature Amanitas.The author of “Mushrooms Demystified”, David Arora[8] cautions puffball-hunters to beware of Amanita “eggs”, which are Amanitas still entirely encased in their universal veil. Amanitas at this stage are difficult to distinguish from puffballs.

A majority of mushroom poisonings in general are the result of small children, especially toddlers in the “grazing” stage, ingesting mushrooms found in the lawn. While this can happen with any mushroom, Chlorophyllum molybdites is often implicated due to its preference of growing in lawns. C. molybdites causes severe gastrointestinal upset but is not considered deadly poisonous.

A few poisonings are the result of misidentification while attempting to collect hallucinogenic mushrooms for recreational use.[9] In 1981, one fatality and two hospitalizations occurred following consumption of Galerina autumnalis, mistaken for a Psilocybe species.[10] Galerina and Psilocybe species are both small, brown, and sticky, and can be found growing together. However, Galerina contains amatoxins, the same poison found in the deadly Amanita species. Another case reports kidney failure following ingestion of Cortinarius orellanus,[11] a mushroom containing orellanine.

Naturally, accidental ingestion of hallucinogenic species also occurs, but is rarely harmful. Cases of serious toxicity have been reported in small children.[12] Amanita pantherina, while it contains the same hallucinogens as Amanita muscaria (e.g., ibotenic acid and muscimol), has been more commonly associated with severe gastrointestinal upset than its better-known counterpart.[8]

Jack-O-Lantern, a poisonous mushroom sometimes mistaken for a chanterelle.
Chanterelle, edible.Although usually not fatal, Omphalotus olearius, the “Jack-o-lantern mushroom,” is another cause of sometimes significant toxicity.[8] It is sometimes mistaken for a chanterelle. Both are bright orange and fruit at the same time of year, although O. olearius grows on wood and has true gills rather than the veins of a Cantharellus. It contains muscarine, which causes vomiting, diarrhea, salivation, perspiration, and tears. In high doses it can cause respiratory failure. The same toxin occurs in Clitocybe dealbata, which is occasionally mistaken for an oyster mushroom or other edible species.

Toxicities can also occur with collection of morels. Even true morels, if eaten raw, will cause gastrointestinal upset. Therefore morels should always be thoroughly cooked before eating. Verpa bohemica, although referred to as “thimble morels” or “early morels” by some, have caused toxic effects in some individuals. [13] “False morels” or Gyromitra spp., are deadly poisonous if eaten raw. They contain a toxin called gyromitrin, which can cause neurotoxicity, gastrointestinal toxicity, and destruction of the blood cells.[14] The Finns consume the mushroom after parboiling, but it is not known if this renders the mushroom entirely safe, resulting in its being called the “fugu of the Finnish cuisine.”

A more unusual toxin is coprine, a disulfiram-like compound which is harmless unless ingested within a few days of ingesting alcohol. It inhibits aldehyde dehydrogenase, an enzyme required for breaking down alcohol. Thus the symptoms of toxicity are similar to being both drunk and “hung over” — flushing, headache, nausea, palpitations, and in severe cases, trouble breathing. Coprinus species, including Coprinopsis atramentaria, contain coprine. Notably, Coprinus comatus does not[15], but it is best to avoid mixing alcohol with other members of this genus.

Recently, poisonings have been associated with Amanita smithii. These poisonings may be due to orellanine, but the onset of symptoms occurs in 4 to 11 hours, which is much quicker than the 3 to 20 days normally associated with orellanine[16].

In some cases, toxicity can occur even with mushrooms that are widely considered edible.

Paxillus involutus is also indigestible when raw, but is eaten in Europe after pickling or parboiling. However, after the death of the German mycologist Dr Julius Schäffer, it was discovered that the mushroom contains a toxin which can stimulate the immune system to attack its own red blood cells. This reaction is rare, but can occur even after safely eating the mushroom for many years.[17] Similarly, Tricholoma equestre was widely considered edible and good, until it was connected with rare cases of rhabdomyolysis[18].

In the fall of 2004, thirteen deaths were associated with consumption of Pleurocybella porrigens or “angel’s wings.”[19] These mushrooms are generally considered edible. All the victims died of an acute brain disorder, and all had pre-existing kidney disease. The exact cause of the toxicity was not known at this time.

However, mushroom poisoning is not always due to mistaken identity. For example, the highly toxic ergot (Claviceps purpurea), which grows on rye, is sometimes ground up with rye, unnoticed, and later consumed. This can cause devastating, even fatal effects, which is called Ergotism.

Cases of idiosyncratic or “unusual” reactions to fungi can also occur. Some are probably due to allergy, others to some other kind of sensitivity. It is not uncommon for an individual person to experience gastrointestinal upset associated with one particular mushroom species or genus.[19] Eating small portions when trying a new mushroom may be used as a precaution to identify individual problems with the new species.

Poisonous mushrooms
See also: List of deadly fungi
Three of the most lethal mushrooms belong to the genus Amanita: the death cap (A. phalloides) and destroying angels (A. virosa, and A. bisporiga); the fool’s mushroom (A. verna) and two are from the genus Cortinarius: the deadly webcap (C. rubellus), and the fool’s webcap (C. orellanus). Several species of Galerina, Lepiota, and Conocybe also contain lethal amounts of amatoxins. Deadly species are listed in the List of deadly fungi.

The following species may cause great discomfort, sometimes requiring hospitalization, but are not considered deadly.

Amanita muscaria (fly agaric)–known for its use as an entheogen, and it is now known that the toxins convert to psychoactives upon drying[citation needed].
Amanita muscaria var. regalis–symptoms generally mild.[citation needed]
Amanita pantherina (panther mushroom)–contains similar toxins as A. muscaria, but is associated with more fatalities than A. muscaria[12].
Chlorophyllum molybdites (greengills)–causes intense gastrointestinal upset.
Entoloma (pinkgills)–some species are highly poisonous, such as livid entoloma (Entoloma sinuatum), Entoloma rhodopolium, and Entoloma nidorosum. Symptoms of intense gastrointestinal upset appear after 20 minutes to 4 hours, caused by an unidentified gastrointestinal irritant.[30]
Many Inocybe species such as Inocybe fastigiata and Inocybe geophylla contain muscarine, while Inocybe erubescens is the only one known to have caused death.
Some white Clitocybe species, including C. rivulosa and C. dealbata–contain muscarine[8].
Tricholoma pardinum, Tricholoma tigrinum (Tiger Tricholoma )–gastrointestinal upset due to an unidentified toxin, begins in 15 minutes to 2 hours and lasts 4 to 6 days.
Tricholoma equestre Man-on-horseback–until recently thought edible and good, can lead to rhabdomyolysis after repeated consumption.
Hypholoma fasciculare/Naematoloma fasciculare (Sulfur tuft)–usually causes gastrointestinal upset[8] but the toxins fasciculol E and F could lead to paralysis and death[31]
Paxillus involutus (Brown roll-rim)–once thought edible, but now found to destroy red blood cells with regular or long-term consumption[17].
Boletus satanas (Devil’s bolete), Boletus luridus, Boletus legaliae, Boletus piperatus, Boletus erythropus, Boletus pulcherrimus–gastrointestinal irritation. Of these, only B. pulcherrimus has been implicated in a death. Many books list B. erythropus as edible, but Arora[8] lists it as “to be avoided.”
Hebeloma crustuliniforme (known as Poison pie or Fairy cakes)–causes gastrointestinal symptoms such as nausea and vomiting.
Russula emetica (the Sickener)–as its name implies, causes rapid vomiting. Other Russulas with a peppery taste (Russula silvicola, Russula mairei) will likely do the same[8].
Agaricus hondensis, Agaricus californicus, Agaricus praeclaresquamosus, Agaricus xanthodermus–cause vomiting and diarrhea in most people, although some people seem to be immune.[8]
Lactarius piperatus, Lactarius torminosus, Lactarius rufus–these and other peppery-tasting Lactarius are pickled and eaten in Scandinavia, but are indigestible or poisonous unless correctly prepared.[8]
Lactarius vinaceorufescens, Lactarius uvidus–reportedly poisonous. Arora[8] reports that all yellow- or purple-staining Lactarius are “best avoided.”
Ramaria gelatinosa–causes indigestion in many people, although some seem immune.[8]
Gomphus floccosus (the scaly chanterelle)–causes gastric upset in many people, although some eat it without problems. G. floccosus is related to the chanterelle and sometimes confused with it.[8]

Other causes of poisoning
Mushrooms may be rendered poisonous by insecticides or herbicides sprayed on lawns or reserves. At least one author recommends never picking them in non-natural landscapes for this reason.

Also, mushrooms are sometimes contaminated by concentrating pollutants, such as heavy metals or radioactive material (see Chernobyl disaster effects).

Rotten mushrooms may cause food poisoning. Mushrooms which are mushy, bad-smelling, or moldy (even of a choice edible species) may be toxic due to bacterial decay or mold.

Many mushrooms are high in fiber. Excessive consumption of mushrooms may lead to indigestion, which may be diagnosed as mushroom “poisoning.”

Famous poisonings
Siddhartha Gautama (known as The Buddha), by some accounts, may have died of mushroom poisoning around ~479 BCE.
Roman Emperor Claudius is said to have been murdered by being fed the death cap mushroom. However this story first appeared some two centuries after the events, and it is even debatable whether Claudius was murdered at all.[32] Pope Clement VII is also rumored to have been murdered this way. However it is similarly debated whether he died from any kind of poisoning at all.
Holy Roman Emperor Charles VI and Tsaritsa Natalia Naryshkina are believed to have died from eating the death cap mushroom.
The composer Johann Schobert died in Paris, along with his wife and one of his children, after insisting that certain poisonous mushrooms were edible.
The best-selling author Nicholas Evans (The Horse Whisperer) was poisoned after eating Cortinarius speciosissimus.[33]
The parents of the physicist Daniel Gabriel Fahrenheit, who created the degF temperature scale, died in Danzig on August 14,1701 from accidentally eating poisonous mushrooms.

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Advantages of Mushrooms – Mushrooms offer the following advantages:

(1) they utilize substrates of poor value and are easy to produce,

(2) they are delicious to eat and have good flavour,

(3) they are rich in protein (about 51 % on dry weight basis)

(4) they are rich in vitamins, particularly, micotinic acid and riboflavin, and their vitamins are well preserved during cooking, drying, etc., and

(5) they are devoid of starch, which makes them suitable for diets of diabetic individuals.

The Advantages of Mushrooms for Your Health,

Mushrooms are valuable health food – low in calories, high in vegetable proteins, chitin, iron, zinc, fiber, essential amino acids, vitamins & minerals. Mushrooms also have a long history of use in Traditional Chinese Medicine. Their legendary effects on promoting good health and vitality and increasing your body’s adaptive abilities have been supported by recent studies. These studies suggest that Mushrooms are probiotic – they help our body strengthen itself and fight off illness by maintaining physiological homeostasis – restoring our bodies balance and natural resistance to disease.

Agaricus Mushroom
Agaricus is the most widely consumed mushroom in many countries, where it is regarded as a health food, due to its medicinal properties. Agaricus is traditionally known as “God’s Mushroom” because of its near miraculous curative benefits to a wide range of disorders. People have used it to overcome numerous diseases and disorders relating to the immune system, cardiovascular system, digestion, and for weight management, diabetes, chronic and acute allergies, cataracts, hearing difficulties, stress syndrome, chronic fatigue, diarrhea, constipation, and disorders of the liver.

Cordyceps Mushroom
Cordyceps can be a powerful stimulant for macrophage activity, strengthening your immune system’s ability to fight against bacterial and viral infection. Human clinical studies indicate that Cordyceps can be effective for treatment of high cholesterol, poor libido/impotence, arrhythmia, lung cancer, and chronic kidney failure. It is also reported that Cordyceps causes smooth muscle relaxation. This can make it especially helpful for treating chronic coughs, asthma, and other bronchial conditions.

Maitake Mushroom
Maitake is also known by the name Dancing Mushroom, famous for its taste and health benefits. In Japan, Maitake Mushroom is called “King of Mushroom”. The fruiting body and the mycelium of Maitake are used medicinally. In China and Japan, Maitake Mushrooms have been consumed for 3000 years. Years ago in Japan, the Maitake had monetary value and was worth its weight in silver. Historically, Maitake has been used as a tonic and adaptogen. It was used as a food to help promote wellness and vitality. Traditionally, consumption of the mushroom was thought to prevent high blood pressure and cancer – two applications that have been the focal point of modern research. Clinical research with Maitake Mushroom has increased dramatically in the past several years. Laboratory studies have shown that Maitake Mushroom extract can inhibit the growth of tumors and stimulate the immune system of cancerous mice.

Reishi Mushroom
Reishi has been called an “immune potentiator.” Recent studies have indicated that Reishi can have a number of other effects: Analgesic, Anti-inflammatory, Antioxidant, Antiviral through inducing interferon production, Lowers blood pressure, Cardiotonic action through lowering serum cholesterol, Expectorant & Antitussive, Liver (Hepatitis)-protecting and detoxifying, protection against ionizing radiation, Antibacterial, and Anti-HIV activity. Reishi contains calcium, iron and phosphorus as well as vitamins C, D, and B – including pantothenic acid, which is essential to nerve function and the adrenal glands.

Shiitake Mushroom
Shiitake (for centuries called “Elixir of Life” ) has been licensed as a anti-cancer drug by the Japanese FDA. Lentinan has shown some effect on bowel cancer, liver cancer, stomach cancer, ovarian cancer and lung cancer. Lentinan stimulates the production of T lymphocytes and natural killer cells and can potentiate the effect of AZT in the anti-viral treatment of A.I.D.S. Shiitake is rich in several anti-oxidants (Selenium, Uric acid & Vitamin A, E, & C) as well as Vitamin D. Shiitake mushrooms may also lower blood pressure in those with hypertension, lower serum cholesterol levels, increase libido, stimulate the production of Interferon which has anti-viral effects, and has proven effective against Hepatitis in some cases.

Yun Zhi Mushroom
Yun Zhi, or the Cloud Mushroom, has been used to dispel dampness, reduce phlegm, treat pulmonary infections, to strengthen the tendons and bones, for vital energy, and to support liver health.

Benefits
• assists with immune function
• high in vegetable proteins
• promotes good health and vitality

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Before you try to put on weight, you should check if you’re underweight for your height. If you are, the best way to gain weight will depend on what caused you to lose it. You may also need some medical treatment.

Get advice
If you think you’re underweight, you should get advice from your GP. They can check if you’re a healthy weight for your height. You can also try our healthy weight calculator.

Why have I lost weight?
Losing weight without trying to do so can have many causes.

If you’re underweight for your height, your GP can check for any health condition that may have caused you to lose weight, for example:

•overactive thyroid gland, or
•a condition that prevents your body from absorbing food properly, such as coeliac disease.
Eating disorders, such as anorexia nervosa, can also cause people to lose weight.

You can find information about these conditions in our Health A-Z.

Gaining weight
To gain weight, you need to eat more calories than your body uses each day. You need to do this regularly. It’s not enough just to have the occasional extra snacks.

Your GP can also give you advice about eating healthily and making changes to your diet, to help you gain weight.

Anorexia nervosa
If your GP thinks you have anorexia, you will need an overall assessment of your health. This assessment may also involve other healthcare professionals.

Treatment for anorexia usually includes:

•psychological treatment (talking to a therapist or counsellor), and
•advice on eating (your diet and nutrition) to help you gain weight safely.
These treatments work better when combined, rather than on their own.

Your healthcare professional will give you advice about how to increase the amount you eat so you can gain weight safely. They will help you to re-establish or develop healthy eating habits, so that you can:

•eat more food,
•eat more healthily, and
•increase the nutrients and calories you get from the food you eat.

Question and Answer

Question:
I would like to know how to put on weight. I can eat and eat but don’t seem to gain any weight. I have good muscle tone but no body fat, and the veins in my arms and legs stand out. I would like to put on about five to eight kilograms.

Answer:
Be patient, as gaining weight can be a slow process … it seems in “skinny” people that no sooner do they gain one kilo, they lose it. What you need is not to give up exercising (as muscle mass is important) but increase your kilojoule level by at least 2000kJ per day more. Make sure you eat frequently, snacking on dried fruits, nuts, cheeses and small sandwiches. Never skip a meal, even if you are not too hungry. At least have something like crackers and eggs. Choose drinks of higher nutritional and kilojoule value, eg fruit juices, milks, milkshakes and egg flips, high-energy drinks like Ensure plus, Resource plus and Sustagen are useful for those extra kilojoules.

How many calories in high calorie foods

Bacon fried 2 rashers 50g 250 calories
Bakewell Tart 100g 400 calories
Batter fried 100g 500 calories
Black pudding fried 100g 400 calories
Brandy Butter 100g 550 calories
Burger Mcdonalds Big Mac per item 461 calories
Butter 100g 750 calories
Butterkist Popcorn 100g 420 calories
Buttermilk mix 100g 100g 500 calories
Canary Pudding 100g 500 calories
Cashew Nuts 100g 600 calories
Castle Pudding 100g 480 calories
Cheese quiche 100g 350 calories
Cheese Cheddar 100g 440 calories
Cheese, egg & bacon Flan 100g 400 calories
Chocolate 100g 500 calories
Chocolate biscuits digestive 100g 500 calories
Chocolate nut spread 100g 550 calories
Coconut fresh 100g 400 calories
Coconut Oil 100g 900 calories
Cod liver Oil 100g 900 calories
Corned Beef tinned 100g 100g 300 calories
Corn Oil 100g 900 calories
Crisps (chips US) average 100g 500 calories
Donner Kebab with mayonnaise 100g 600 calories
Dripping 100g 890 calories
Duck 100g 430 calories
Fresh Cream double 100g 450 calories
Fresh Cream Clotted 100g 590 calories
Hazelnut & herb stuffing 100g 480 calories
Hazelnut milk chocolate 100g 600 calories
Honey average 100g 360 calories
Jam Roll 100g 400 calories
Lard 100g 890 calories
Leicester Pudding 100g 700 calories
Low fat spread 100g 400 calories
Luncheon Meat 100g 100g 400 calories
Mango Chutney 100g 460 calories
Margarine average 100g 750 calories
Mayonnaise average 100g 520 calories
Meringue 100g 460 calories
Mince Pies 100g 450 calories
Olive Oil 100g 900 calories
Pastry Puff 100g 500 calories
Pastry shortcrust 100g 600 calories
Pate Brussels100g 100g 400 calories
Peanuts 100g 100g 600 calories
Peanut Butter 100g 620 calories
Peanut Oil 100g 900 calories
Pie Melton Mowbray 100g 400 calories
Pie Shepherd’s 100g 550 calories
Pine Kernels 100g 600 calories
Pizza average “Capricciosa” 100g 890 calories
Pizza average “Pepperoni” 100g 1050 calories
Pizza average “Margherita” 100g 800 calories
Pork Pie 100g 450 calories
Pork Scratchings 100g 680 calories
Queen of puddings 100g 510 calories
Red Wine Sauce 100g 400 calories
Safflower Oil 100g 900 calories
Sesame Oil 100g 880 calories
Soya Oil 100g 900 calories
Sunflowerseed Oil 100g 900 calories
Salami Danish 100g 600 calories
Sausage German Frankfurter 100g 450 calories
Sausage Smoked 100g 450 calories
Sausage Rolls 100g 100g 350 calories
Sausage Bockwurst 100g 600 calories
Scotch Eggs each 100g 380 calories
Suet 100g 820 calories
Table sugar 100g 400 calories
Taramasalata average 100g 490 calories
Tartare Sauce 100g 320 calories
Thousand Island Dressing 100g 480 calories
Treacle Tart 100g 400 calories
Vegetable Oil 100g 900 calories
Wimpy International Grill 100g 750 calories

thehealthtime.com

Root Vegetables-Health Benefits
Root vegetables are delicious and full of essential nutrients

Root vegetables are delicious and packed full of precious vitamins and minerals. Check out the health benefits and best methods of cooking to retain the goodness.

Get To The Root Of Better Health

Not only are they low in calories and high in fibre, root vegetables are bursting with essential nutrients that we should be consuming on a daily basis.

Check out the specific advantages of including these delicious vegetables in your diet.
CARROTS

Good for – combating disease causing free radicals. Reasons – they are one of the richest sources of betacarotene, a powerful antioxidant which fights those damaging free radicals. Best Served – freely! One large carrot per day increases levels of betacarotene in the body. Eaten roasted with a little olive oil allows the betacarotene to be more easily digested.
SWEET POTATOES

Good for – boosting energy, promoting a healthy heart and skin and helping to lower blood pressure. Reasons – they are a good slow release carbohydrate. Rich in antioxidants. They contain more vitamin E than any other low fat food. A good source of potassium and iron. Best served – delicious baked or steamed to retain those precious nutrients.
PARSNIPS

Good for – healthy bowel movements. Reasons – a large parsnip contains 25% of a woman’s daily fibre requirement. Also contains natural sugars for an energy boost. Best served – roasted or steamed.

BEETROOT

Good for – the healthy development of a baby during pregnancy. Reasons – a rich source of folic acid / folates (particularly when eaten raw) which protects against neural tube defects in a developing baby. Also contains iron. Best served – raw, baked or boiled.
SWEDE

Good for – helping to protect against developing cancer. Reasons – from the cruciferous vegetable family containing the same cancer protecting phytochemicals as cabbage and broccoli. Also contains betacarotene and vitamin C. Best served – as lightly cooked as possible.
ONIONS

Good for – reducing the risk of heart disease, cancer and strokes. Natural antibiotic action. Reasons – they contain allium compounds and flavonoids which may help reduce the risk of cancer. People who regularly eat raw onion have been shown to have healthier levels of blood fats. The onion family is a traditional remedy to combat infections. Best served – try cooking without them ! To retain all the benefits cut onions as close as possible to serving / cooking time.
SQUASH & PUMPKINS

Good for – lowering the risk of cancer, heart disease and cataracts. Reasons – they contain high levels of antioxidant vitamins C & E and carotenes. Pumpkin seeds contain zinc and omega 3 & 6 essential fatty acids. Best served – baked, steamed or in soups. Pumpkin seeds can be eaten raw, roasted or dried.

Read more at Suite101: Root Vegetables-Health Benefits: Root vegetables are delicious and full of essential nutrients

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Against tiredness: put the form at the menu!

You are often tired, you have evil to hold you waked up… Summers you sure to have a balanced food? Because the contents of your plate have direct effects on your tonicity. Discover our anti-tiredness meals and our nutritional councils full form!

And if your tiredness came from plate? You feel any slackness, raplapla, amorphous. Summers you sure to have a balanced food? Because you miss can be vitamins, minerals or of trace elements. With Doctissimo, don’t prick any more of the nose in your plate!

The anti-tiredness food

You miss tonicity? Certain food can help you to find the form! That starts as of the morning, with an adapted breakfast, then continues all the day, by making the food good choices. To make full the energy, follow the guide.

Coffee, anti-tiredness drink?

Known centuries since, the coffee is a drink at the same time criticized and praised for its virtues. However, this is the anti-tiredness drink par excellence. But which are its qualities and its defects? Can we find cafeine in other drinks? The point on the coffee, expresso, small black.